Recipe courtesy of Suzanne Somers

Baked Bermuda Lobster

  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: Yield: 1 serving
Save Recipe

Ingredients

1 Bermuda lobster (4 pounds)

2 ounces clarified butter

3 ounces chopped onion

6 ounces fresh bread crumbs

4 ounces fish stock

2 ounces chopped mixed herbs

Salt and pepper to taste

Melted butter and lemon wedges, for garnish

Directions

  1. Cut the lobster in 2, lengthways, and clean the head cavity under cold running water. Slightly loosen the tail meat from the shell, season the tail meat and brush with 1 tablespoon clarified butter. In a heavy bottomed frying pan, saute the onions in 1 tablespoon of butter until soft. Add the bread crumbs and cook until golden brown. Pour in some of the fish stock to moisten and add the herbs. Season, to taste. When cooled, fill the lobster head cavity with the stuffing up to where the tail meat starts. Drizzle with remaining butter and bake in a preheated 450 degree oven for 15 to 20 minutes or until the lobster tail feels firm to the touch. Serve with melted butter and fresh lemon.

3 Pepper Lobster Stir-fry

Lobster Pierogies

Southern Fried Lobster and Shrimp Skewers

Lobster and Sea Bass Moqueca Stew

Lobster and Sea Bass Moqueca Stew

The World-Famous Maine Lobster Roll

Lobster Claw and Potato Salad with Horseradish-Mustard Dressing

Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth